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Polenta, Basic (D/P, TNT)
Source: Italian Vegetarian Cookbook by Jack Bishop
Serves: 4

4 cups water
1 tsp. salt
1 cup medium-grind cornmeal or polenta taragna
2 tbsp. butter or margarine

In a heavy saucepan bring the water to boil, add the salt. Lower heat to medium and whisk in the cornmeal very slowly (about 1 minute), mixing all the time.

Simmer, while still mixing, for another 1 to 2 minutes until polenta starts to thicken. Cover and reduce heat until the polenta is at the barest simmer. Every 10 minutes mix well with a wooden spoon, until the cornmeal losses its raw flavor, 35 to 40 minutes.

Add the butter stir until well blended. Transfer to a serving dish and serve immediately.

Poster's Notes:
Spread it on your serving dish, and leave it to cool. Then you can cut it and do what ever you like. I bake it later in layers with mushroom sauce and some goat cheese.

Posted by Rina Perry

Nutritional Info Per Serving: N/A